Lunch & Dinner

Vegan Goulash

Vegan Goulash – a dish that is meant to be shared. On today’s plate vegan version of this traditional Hungarian meal. Meat in this recipe is substitute with oyster mushrooms, which are perfect in its role. Goulash is popular not only in Hungary but in the whole of Central Europe. I remember eating it often when I was growing up.

I love to make that dish. It fills my home with a delightful smell and warmth. It’s rich and flavor and nutrients.

Vegan Goulash it’s a dish that it’s perfect for family nights, friends nights, or date night. Make it in a big saucepan and share it straight from the pot! Nothing gets people together more than shared meals and conversations over it.

You can eat it either with pasta, rice, or mashed potatoes; it’s your choice. Mashed potatoes are my personal favorite, but it tastes great in all the versions. Try them all and choose your preference!

Yields4 Servings
Prep Time10 minsCook Time27 minsTotal Time37 mins

 500 g oyster mushrooms
 2 tbsp soy sauce
 1 onion
 1 red bell peppers
 1 green bell pepper
 1 tomato
 1 ½ cups vegetable broth
Spices
 2 tbsp paprika
 1 tbsp smoked paprika
 1 tsp cumin
 1 bay leaf
 1 tsp cane sugar

1

Cut the oyster mushrooms into long and thick stripes. Fry them on a big pan for about 4 minutes - until they are golden brown. Add soy sauce, cane sugar and a bit of pepper. Mix all together to cover the mushrooms. Fry for 3 minutes, until the sauce dissolve. Put the mushrooms on a side.

2

Cut the onion, bell peppers and tomato into cubes, fry for 5 minutes and add paprika, smoked paprika. cumin, bay leaf, salt and pepper.

3

Add the vegetable broth and cook on low heat for 15 minutes.

4

Serve with rice or pasta.

Ingredients

 500 g oyster mushrooms
 2 tbsp soy sauce
 1 onion
 1 red bell peppers
 1 green bell pepper
 1 tomato
 1 ½ cups vegetable broth
Spices
 2 tbsp paprika
 1 tbsp smoked paprika
 1 tsp cumin
 1 bay leaf
 1 tsp cane sugar

Directions

1

Cut the oyster mushrooms into long and thick stripes. Fry them on a big pan for about 4 minutes - until they are golden brown. Add soy sauce, cane sugar and a bit of pepper. Mix all together to cover the mushrooms. Fry for 3 minutes, until the sauce dissolve. Put the mushrooms on a side.

2

Cut the onion, bell peppers and tomato into cubes, fry for 5 minutes and add paprika, smoked paprika. cumin, bay leaf, salt and pepper.

3

Add the vegetable broth and cook on low heat for 15 minutes.

4

Serve with rice or pasta.

Vegan Goulash

Liked the recipe? Try this creamy Fettuccine Alfredo with Tempeh Bacon or satisfying Roasted Bell Pepper Pasta.

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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